Thursday, 17 May 2012

Pineapple Upside Down Cake

Pineapple Upside Down CakeThis is one of the most beautiful cakes with the freshness of Pineapple...Enjoy this cake with a cup of Coffee/Tea.


For the caramel
¼ cup of Butter
2/3 cup of Brown Sugar

Cake Batter:

1¼ cup of All Purpose Flour/ Maida
3/4 Cup Butter at Room Temperature
2/3 Cup Sugar
3 Slices of Pineapple
3 tsp Strawberry Preserve
2 tsp of Baking Powder
¼ tsp of Salt
2 Eggs
½ tsp of Vanilla Extract
½ cup of Curd/Sour Cream


**Tools Used: Hand Mixer, Spatula, Whisk, Bowl, CakePan.

1) Preheat your oven to 350F. Take a round baking pan and spray with non stick cooking spray.

2) In a small saucepan, melt ¼ cup of butter and add the brown sugar. Cook till the mixture comes to boil.

3) Pour the butter sugar mixture in the pan and arrange Pineapple slices over the top with Strawberry Preserve in the center of Pineapple slices and Set aside.

4) In a bowl sieve together the flour, salt, baking powder and set aside.

5) In another bowl cream together the 3/4 cup of butter and sugar. Then add eggs, vanilla and  Curd/Sour Cream, mix until light and smooth.

6) Add in Flour,salt and baking powder and mix just until everything is incorporated well. Pour this batter over the Pineapple's making sure to spread it evenly.

7) Bake for 35 to 40 minutes in the middle rack and let cool for 15 minutes.

8) Place a plate upside down on the pan and turn plate and pan over to invert the cake right side up on the plate and Enjoy!


1) Don't over mix the batter while mixing dry ingredients to wet ingredients.

2) Fresh Pineapple or Canned Pineapple can be used.

3) Salted butter can be used, In that case avoid salt.

4) All the ingredients should be at room temperature.

No comments:

Post a Comment